Swordfish with Mint

Ingredients • 800 g sliced swordfish
• 2 cloves of garlic
• breadcrumbs
• oil
• white vinegar
• fresh mint leaves
• Salt 

    Rub the slices of fish with the garlic, season with salt and place in breadcrumbs, pressing ok to adhere, as you don't use the egg.
FRY in hot oil, drain and cool.
Put them in a dish, sprinkle with a little vinegar and spezzettarvi above the mint leaves.
Let stand for half an hour before serving.